Lighten your cooking load tonight with our Easy Lentil Soup with Carrots recipe! Pureed carrots help give this easy lentil soup its velvety texture.
What You Need
Original recipe yields 8 servings
2 Tbsp. olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 tsp. sazon adobo seasoning with saffron
1-1/2 cups dry red lentils, uncooked
4 carrots, peeled, chopped
1 qt. (4 cups) water
2 cups fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread, divided
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Let's Make It
Heat oil in large saucepan on medium-high heat. Add onions, garlic and seasoning; cook 3 min. or until crisp-tender, stirring frequently. Add lentils and carrots; cook and stir 2 min. Stir in water and broth; bring to boil. Cover; simmer on medium-low heat 25 min. or until carrots are tender. Cool 15 min.
Process soup, in batches, in food processor or blender until smooth. Return to saucepan.
Reserve 2 Tbsp. cream cheese spread. Add remaining to soup; cook and stir on low heat 8 to 10 min. or until cream cheese is melted and soup is heated through. Serve topped with reserved cream cheese.
Garnish each serving with a light sprinkling of paprika.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 12g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.